Pulled Pork Barbecue

Sauce Fixins Pork Bar­be­cue is one of my favorite things to eat. Good pork bar­be­cue is one of the tough­est things to cook. I gave it my first shot this past week­end, and it turned out bet­ter reheat­ed than fresh­ly cooked. I used a recipe from a sus­pect site, but its sim­plic­i­ty is what drew me to it. I real­ly like to exper­i­ment, and this recipe leaves much room for that. I think I’m going to have a few friends over for the Super Bowl and sub­ject them to anoth­er go at the bar­be­cue. They liked my ribs from ear­li­er, so they’ll eat any­thing. More pic­tures start­ing here.

7 Replies

  • Soak­ing it in brine sounds like a good idea; suck some of the fat out and ten­der­ize what is nor­mal­ly a pret­ty tough cut.

    Too bad I don’t have a smok­er.

  • More than a brine (though that would help)…sloooooooow cook­ing is what would turn that tough cut into but­ter.

  • I cooked the last one for just under 3.5 hours and it was pret­ty ten­der. If I had a decent oven I’d feel com­fort­able cook­ing it for 8 hours or so, but that is yet to be.

  • Fun­ny. I was just talk­ing to Bag­geroh last night about mak­ing pulled pork. Got­ta try it one of these days in my slow cook­er (one of the great inven­tions of 20th cen­tu­ry human­i­ty).

  • Shalom Adam,

    I used to pig out at this cin­der block place in Kansas City, Kansas, every time I went there on busi­ness. Con­crete floor, pic­nic tables on the inside with brown-paper table cloths, white bread, paper plates and pulled pork that made you want to drop to your knees and praise jesus.

    I loved that place.

    B’shalom,

    Jeff

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